Upside-Down Chicken Pot Pie

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Put a creative spin on comfort food—use buttermilk biscuits to create a flaky, buttery crust for this upside-down chicken pot pie recipe. This is also a quick and easy way to make use of leftover chicken or turkey.

Nutritional Information

Nutritional Information

Serving Size 1 serving

Amount Per Serving

Calories

420

Calories from Fat

160

Total Fat

17 g

Saturated Fat

9 g

Trans Fat

2 g

Cholesterol

75 mg

Sodium

780 mg

Total Carbs

36 g

Dietary Fiber

2 g

Sugars

6 g

Protein

28 g

Vitamin A

15 %

Vitamin C

8 %

Calcium

25 %

Iron

15 %

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Recipe Serves6

Preparation Time15 min

Cooking Time25 min

Ingredients

1 package (7.5 oz.) refrigerated flaky buttermilk biscuits

1 package (10 oz.) frozen mixed vegetables, thawed

1 1/2 cups water

1/2 cup milk

1 package Knorr® Pasta Sides™ - Chicken flavor

2 cups cut-up cooked chicken

1 1/2 cups shredded cheddar cheese, divided

Directions

Preheat oven to 450°. Spray deep dish pie plate with no-stick cooking spray. Pull biscuits apart and press in bottom and up sides of pie plate. Bake 8 minutes or until biscuits are golden; set aside. Decrease oven to 350°.

Bring vegetables, water and milk to a boil in medium saucepan over high heat. Stir in Knorr® Pasta Sides™ - Chicken flavor and return to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 8 minutes or until pasta is tender. Stir in chicken and 1 cup cheese.